Pineapple Chicken Fried Rice

The first time I made this pineapple fried rice, my kitchen filled with this incredible sweet and savory aroma that had my roommate hovering around the stove. We ended up eating it straight from the wok, standing over the stove because we could not wait another second. Now its my go-to when I want something that feels special but comes together in under thirty minutes.

Last summer I made this for a backyard dinner party and watched my friend who claims to hate fried rice go back for thirds. The cashews add this perfect crunch that keeps every bite interesting, and something about the colorful mix of peppers, pineapple, and green onions makes people excited before they even take a bite.

Ingredients

• Chicken breasts: Cutting them into bite sized pieces before cooking ensures they stay tender and cook evenly
• Eggs: Crack them directly into the hot wok and scramble quickly for fluffy ribbons throughout the rice
• Fresh pineapple: The natural sweetness balances the salty sauces but canned works in a pinch
• Day old jasmine rice: Cold rice from the fridge prevents that mushy texture and gives each grain distinct definition
• Curry powder: Just a teaspoon adds that subtle Thai flavor without overwhelming the dish
• Roasted cashews: Toss them in at the very end so they stay crunchy and buttery

Instructions

Cook the chicken first:

Heat one tablespoon oil in your wok over medium high heat until it shimmers, then add chicken pieces in a single layer. Let them develop a golden crust before flipping, about 4 to 5 minutes total.

Build the flavor base:

Add another tablespoon of oil and toss in the garlic, cooking just until it becomes fragrant. Push everything to one side and crack your eggs directly into the empty space, scrambling until just set.

Add the vegetables:

Toss in the bell pepper, peas and carrots, and pineapple chunks. Stir fry for 2 to 3 minutes until the vegetables soften slightly but still have some crunch.

Save to Pinterest

This recipe became a regular in our rotation after my daughter requested it for her birthday dinner instead of pasta. Something about the combination of sweet pineapple and crunchy cashews makes it feel like celebration food, even on a random Tuesday.

Making It Your Own

I have learned that this recipe adapts beautifully to whatever vegetables languish in my crisper drawer. Sometimes I swap the bell pepper for snap peas, add shredded cabbage for extra crunch, or throw in some baby corn when I want more texture. The sauce mixture works as a perfect base for almost any vegetable combination you have on hand.

The Protein Swap

While chicken is classic, I have made this with shrimp that get added in the last two minutes of cooking, and with crispy tofu cubes that develop this amazing golden crust. For a vegetarian version, just add extra vegetables and swap fish sauce for additional soy sauce. The sauce proportions stay the same regardless of your protein choice.

Meal Prep Secrets

This actually reheats better than most fried rice dishes because the vegetables retain their crunch and the sauce distribution stays even. I pack it into glass containers and reheat with a splash of water to bring back the moisture.

• Cook a big batch of rice on Sunday and keep it in the fridge for this recipe all week
• Pre-chop all your vegetables and store them in separate containers
• Mix your sauce combination in a small jar and shake before pouring

Save to Pinterest

There is something deeply satisfying about transforming simple ingredients into a dish that feels like it came from a restaurant kitchen. This pineapple chicken fried rice has that magical quality of making any ordinary weeknight feel like a special occasion.

Recipe FAQs

→ What type of rice works best for this dish?

Day-old jasmine rice is ideal as it’s drier and prevents clumping during stir-frying, ensuring a light texture.

→ Can I substitute chicken with a vegetarian protein?

Yes, tofu or extra vegetables can replace chicken, and using soy sauce instead of fish sauce keeps it plant-based.

→ How do the cashews contribute to the dish?

Roasted cashews add a crunchy texture and a subtle nutty flavor, complementing the sweet pineapple and savory elements.

→ What is the purpose of each sauce used?

Soy sauce provides saltiness, fish sauce adds depth and umami, and oyster sauce brings a rich, slightly sweet flavor.

→ How can I add some heat without overpowering the flavors?

A small dash of chili sauce or fresh chopped chilis can be added for mild heat that enhances without overwhelming.

→ Is this dish gluten-free?

It can be made gluten-free by using tamari sauce and a gluten-free oyster sauce alternative.